Three-flavored Sizzling Rice Soup
By
J. White Harris
@JWhiteH
5
Ingredients
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1/2 cblack dried mushrooms, stems removed
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1/2 cchicken breast, sliced thin
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1/4 cpork, sliced thin
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·boiling water
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6 cchicken stock
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1 cmushroom stock
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1/4 cbamboo shoots, sliced thin
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1/2 cpea pods (snow peas)
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1/2 cfresh shrimp, shelled, de veined, and cut into quarters
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1 tspsalt
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1 Tbsplight soy sauce
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1 Tbspsesame seed oil
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2 coil for deep frying
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2 crice crispy snack
How to Make Three-flavored Sizzling Rice Soup
- Soak mushrooms in boiling water 1 hour. Simmer in the liquid 1 hour more. Strain liquid carefully into a bowl. Reserve 1 cup. Discard residue. Quarter mushrooms. Set aside.
- Put chicken and pork into boiling water. Cook until color changes. Rinse in cold water until clear. Drain.
- Add stock to mushroom stock in saucepan. Boil. Add chicken and pork, mushrooms, and bamboo shoots. Then add pea pods and shrimp. Bring to boil again.
- Season with salt and soy sauce. Add sesame seed oil. Bring to boil. Remove to tureen or bowl.
- Heat oil in wok to 400 degrees. Add Rice Crispy snack, one cup at a time. (Remember to wait until oil stops bubbling between additions.) Deep-fry until it puffs and becomes golden brown. Drain.
- Pour hot sizzling rice into soup serving bowl at the table for a dramatic presentation.
Note: This may be prepared in advance through step 2. Do not freeze.